Recipe for Pasta with Caponata 
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Yield:
4
Ingredients:
Amount Ingredient
1 med eggplant cut into sticks
2 med zucchini cut into sticks
8 x cocktail onions peeled (see note)
2 x garlic cloves crushed
1 lrg red bell pepper sliced
4 tbl olive oil preferably highly
flavored
2 cup tomato juice (see note)
2/3 cup water
2 tbl balsamic vinegar
1 x lemon juiced
1 tbl sugar
2 tbl black olives sliced
2 tbl capers
salt and ground black pepper
Instructions:
Instructions: Lightly salt the eggplant and zucchini and leave them to drain in a colander for 30 minutes. Rinse thoroughly and pat dry with paper towel. In a large saucepan, lightly fry the onions, garlic, and pepper in the oil for 5 minutes, then stir in the eggplant and zucchini and fry for a further 5 minutes.

Stir in the tomato juice or pureed tomatoes, along with the water. Stir well, bringing the mixture to a boil, then add all the rest of the ingredients except the pasta. Season to taste and then simmer for 10 minutes. Meanwhile, boil the pasta according to the instructions on the package, then drain. Serve the caponata with the pasta.

NOTES : Original recipe specified 8 baby onions or 1 large onion. Also, instead of tomato juice a 17 oz carton of pureed tomatoes could be used. Tagliatelle was specified in the original recipe too.

This recipe is still very high fat. Id reduce the olive oil by half and make up the missing liquid with nonfat chicken broth or pasta cooking water.

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